Process for producing a product for attracting insects.



era'rns Parana omen GEORGES MAIRE, OF ALEXANDRIA, EGYPT.

PROCESS .FOR PRODUCING A PRODUCT FOR ATTRACTIgNG INSECTS.

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No Drawing.

Specification of Letters Patent, Patented Apr, 22, 1913, Application filed August 24, '1911. Serial No. 645,831.

To all whom, z't may concern:

Be it known that I, GEORGES MAIEE, a citizen of the Republic of France, and a. resident of 108 Rue du Prince Abdel-Moneim, Alexandria, Egypt, have invented a new and useful Process for Producing a Product for Attracting Insects, of which the;

This invention has for its object a process for producing a product emitting odoriferous eflluv'ia capable of attracting certain ini sects from a great distance to a trap serving to catch them, such for example as the trap which formed the object of patent apglication Serial N 0. 584,329 filed on the 28th eptember, 1910.

In carrying out the process a liquid composed of sweetened juices, syrups and cane sugar syrup residues for example is caused to ferment by means of a ferment in which the direct alcoholic ferments (saccharomycetes) have given place to the secondary fer- A ments .(at least for the greater part) in such a mannerthat at the expense of the primary alcohols secondary alcohols are pro- 'duced which constitute an attractive factor influencing the insectsthatjit is desired to catch.

In order to manufacture this product the following mixture may be used for example: 3 parts of sugar factory molasses. 1 part of cane sugar syrup of maximum concen- 'tration. This mixture gives an indication varying approximately between 36 and46 Baum. It is reduced to 20 Baum by the addition of cold water at a temperature be,

low 25 C. I It is then caused to ferment in "appropriate tanks and in a place where the temperature does not exceed 25 C. In order to obtain this fermentation, half per cent. by weight or volume of the ferment hereinafter describedis added to the mass. At the end of some hours this ferment produces a fermentation in. which the higher alcohols develop at the expense of the primary alcohols. The liquor thus prepared is ready for use after the tenth day of fermen- .tation; at this period the fermentation has greatly diminished in the tanks or jars in Whichthe liquor has been decanted; it may remain for several months in this condition After this period of fermentation the alcoholic ferments (saccharomycetes) which alone are developed at the beginning are gradually replaced by secondary ferments capable of furnishing the higher alcohols. At this period in its development when it .is added to the mixture referred to above the ferment permits of obtaining immediment of the prlmary fermentations and coin sequently higher alcohols in place of the primary alcohols.

ters Patent of the United States is The process of. producing a substance emitting odoriferous etlluvia capable of attracting insects, consisting in preparinga transforming sugar into higher alcohols, and

mixture to ferment and develop the odor.- iferous eflluvia.

In testimony whereofI have signed my name to this specification, in the presence of two subscribing witnesses.

V GEORGES MAIRE.

Witnesses:

' DU PAs E, ELI GRANGER.

of slow (almost latent) fermentation which 60 to 70 days in a fresh and' airy place. The mixture is stirredseveraltlmes a clay.

ately secondary fermentations to the detri- What I 'clai1n anddesire to secure by Let A mixture of molasses, cane sugar syrup and water, adding to sa d Imxture a prepared ferment, contalnlng ferments capable of exposing the mixture to the air to cause the 

